Leek in Red Wine

Choose leeks of the same size as possible – not too big – remove the green and roots, cut the stems into finger-length pieces and rinse well.

Heat the oil in an ovenproof dish [1]. Pour in the leeks and sauté them all around. Sprinkle with a little salt and fill with red wine so that the leeks are almost covered.

Bake in the oven heated to 200 °C for about half an hour. After a quarter of an hour, turn the pieces to the other side: they must be browned on all sides.

Take them out and let them cool in the broth.

[1] So large that all the leek pieces can lie against each other, in one layer.

Our tip: use high quality red wine for a particularly fine taste!

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